My wife uses a large stainless steel mixing bowel to mix the first ingredients. Slice cucumbers really thin. I like thin pickles so this is why we do it this way. Your call. Add onions, peppers, whole cloves, and salt. Mix well and cover with cracked ice. Let stand 3 hours, and drain well.

Remove what ice you can and pour the cucmbers, onions, peppers, etc. into a large enamel stock pot. Combine sugar, vinegar, turmeric, celery seed, and mustard seed, and pour over cucumber mixture. Bring mixture to a boil and seal in pint jars. Makes about 8 pints.

I failed to mention in the hot sauce recipe and in this one, when you seal up in jars, do it just like you were canning anything else.